Sunday, August 22, 2010

Raw Vegetable "Pasta" with Tomatoes and Herbs courtesy of Estelle

This beautiful dish was contributed to our OFL forum by Estelle. I think my vegetable peeler must be dull, because I ended up getting the mandolin out to do the slicing- was very easy that way. One comment I have is to carefully read labels on sun-dried tomatoes- some seem to be very high in carbs. Someone has mentioned using cucumbers in this, and I think that would be fine. Also, ichiban eggplants (the long skinny ones) would also be good if they are the young ones. I used regular chopped tomatoes instead of the cherry ones, red onion instead of the shallots and used the viniagrette I made for the chicken and eggplant salad. I also added some fresh chopped garlic chives from the garden. You all probably know by now that I'm always tweaking recipes! LOL!

Note: Estelle found this recipe on the Whole Foods Market site.

Raw Vegetable "Pasta" with Tomatoes and Herbs

Serves 6

Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil and fresh basil and oregano for a dish packed with bright flavors.


2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried tomatoes, drained and thinly sliced
1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 teaspoon finely chopped oregano


In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.


Per serving (about 6oz/169g-wt.): 60 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 7g total carbohydrate (2g dietary fiber, 3g sugar), 2g protein

No comments:

Post a Comment